Fort Towson

Eru is a vegetable from Cameroon. It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef.

This dish is traditionally eaten with fermented water-fufu or garri.

Eru Recipe

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  A woman slicing Eru leaves
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  Cooking process
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  Eru leaves for sale
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  Crayfish used for cooking Eru soup
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  White fermented cassava flour locally called "water Fufu"
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  Cassava flour is eaten with Eru soup
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  Cow skin locally called "canda"
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  Lunch is ready! water fufu and Eru soup
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  Cow skin in Eru soup
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  Cassava Tubers

See also

• Cuisine of Cameroon
• List of African dishes
• List of vegetable soups

References

• Grubben, G.J.H. (2004). Vegetables. Plant resources of tropical Africa. PROTA Foundation. p. 520. ISBN 978-90-5782-147-9.